Beef Tenderloin With Roasted Shallots And Port

Name: Beef Tenderloin With Roasted Shallots And Port
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 shallots, peeled and halved; 4 Tbsp. olive oil; 6 c. beef broth; 1 1/2 c. Tawny Port; 1 Tbsp. tomato paste; 2 (3 lb.) beef tenderloins, trimmed; 2 tsp. thyme; 7 bacon slices, chopped; 6 Tbsp. butter; 1 1/2 Tbsp. flour

Servings: persons

1
Preheat oven to 375u00b0. In pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are golden brown and tender, stirring occasionally, about 30 minutes. Boil broth and Port until reduced to 3 3/4 cups, about 30 minutes. Whisk in tomato paste. Pat beef dry. Sprinkle with salt, pepper and dried thyme. Saut bacon in large roasting pan until golden, 4 minutes. Transfer bacon bits with slotted spoon to paper towels. Brown beef in same roasting pan on all sides. Transfer pan to oven and roast until meat thermometer registers 125u00b0 for medium-rare, about 45 minutes. Transfer beef to platter. Place roasting pan over high heat on stove top and add beef broth mixture; bring to a boil, scraping up any browned bits. Mix 3 tablespoons butter and flour in small bowl to form paste. Whisk into broth; let simmer and thicken. Whisk in 3 tablespoons butter. Add roasted shallots and bacon, if desired.

1400

kcal

Calories

114

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 24 shallots, peeled and halved, 4 Tbsp. olive oil, 6 c. beef broth, 1 1/2 c. Tawny Port, and more.

Yes, Beef Tenderloin With Roasted Shallots And Port falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!